Japanese-Style Venison and Pork Belly Recipe

Japanese-Style Venison and Pork Belly Recipe
The great thing about this venison and pork belly recipe is that you can serve it with rice, add it to a bowl of ramen noodles, or use it for onigiri (Japanese rice balls) filling. (Jenny Nguyen-Wheatley photo)

Braised pork belly is sweet, salty, and full of umami; it pairs well with venison and hardboiled eggs in this Japanese-inspired recipe

Kakuni is a Japanese dish of braised pork belly that tastes great over rice. To make things more interesting, add hardboiled eggs and pieces of venison to the pot. Choose venison cuts that have a lot of ligaments and silver skin running through them, such as the neck and front shoulders. When slow cooked, that collagen breaks down and imparts an amazing fatty texture to lean venison.

Serves: 6-8
Prep time: 10 minutes
Cook time: 4 hours

Ingredients:

  • 1 pound of pork belly
  • 2 pounds of venison roast (cuts with lots of ligament/sinew/silver skin)
  • 1 leek
  • 3 inches of ginger, thinly sliced
  • 1 tablespoon oil
  • 4 tablespoons sugar
  • ⅓ cup low sodium soy sauce
  • ½ cup of sake
  • ¼ cup of mirin
  • 2 tablespoons of concentrated dashi soup base
  • Water
  • 6 hardboiled eggs
  • Cooked white rice for serving
  • Chopped green onion for garnish
Japanese-Style Venison and Pork Belly Recipe
Quite a few ingredients go into creating this Japanese-style venison and pork belly recipe. (Jenny Nguyen-Wheatley photo)

Directions:


  1. Slice pork belly and cut venison roast into large pieces. Pat dry with paper towels. Slice leek into large pieces and wash thoroughly.
  2. Heat oil in a pot over medium-high heat and brown pork belly and venison in batches for a nice crust – do not crowd the pan. Return all the browned meat to the pot and cover with water, about 5-6 cups. Add the sliced ginger and leek pieces. Cover and simmer for 2 hours and 30 minutes or until tender. Skim off any foam.
  3. Japanese-Style Venison and Pork Belly Recipe
    Brown the meat in batches so it is easier to manage the time they are cooking for. (Jenny Nguyen-Wheatley photo)

  4. Remove the meat from the pot and strain the broth, reserving 4 cups. Skim off and discard fat. Wipe/wash the pot and return the pork belly and venison to the pot with reserved broth. Stir in sugar, soy sauce, sake, mirin and dashi soup base. Simmer for 30 minutes, uncovered.
  5. Then add the hardboiled eggs and continue simmering for an additional 30 minutes. Rotate the eggs and meat occasionally. The broth should reduce by ¾. Don’t allow the sauce to reduce too quickly to avoid burning – add water if necessary. Adjust seasoning to your taste.
  6. Japanese-Style Venison and Pork Belly Recipe
    At this point, you can add any extra seasonings that you prefer to this venison and pork belly dish. (Jenny Nguyen-Wheatley photo)

  7. Serve this Japanese-style Pork Belly and Venison Recipe with cooked white rice and garnish with green onions. You can also thinly slice the venison while it’s cold to add to a hot bowl of ramen noodles or other Asian-style soup. Or shred the meat and turn it into a filling for onigiri – Japanese rice balls.

Recommended for You

Stabilization can be a crucial factor in that moment of truth while bowhunting. Here are the best new stabilizer options from the 2019 ATA Show! ATA Show

New Bow Stabilizers for 2019

Colton Bailey - January 10, 2019

Stabilization can be a crucial factor in that moment of truth while bowhunting. Here are the...

From the street carts of Mexico City to your hands – you're going to love every bite of this venison carnitas recipe! Recipes

Mexican-Spiced Venison Carnitas Recipe

Robert Sweeney

From the street carts of Mexico City to your hands – you're going to love every bite of...

Check out our list of the best new-for-2019 optics from the ATA Show! ATA Show

Best New Binoculars for Bowhunters in 2019

Brian Strickland - January 11, 2019

Check out our list of the best new-for-2019 optics from the ATA Show!

See More Recommendations

Popular Videos

2018 Bowhunter TV Episode 13: The Call of Cross Mountain

2018 Bowhunter TV Episode 13: The Call of Cross Mountain

Team Bowhunter makes its annual pilgrimage to the elk-rich high country of Colorado's Cross Mountain Ranch.

Season Opener: Kentucky Whitetail Bowhunt

Season Opener: Kentucky Whitetail Bowhunt

Christian Berg arrives at Whitetail Heaven Outfitters in Kentucky to kick off the beginning of his hunting season.

Bowfishing with the Boys from Muzzy

Bowfishing with the Boys from Muzzy

Curt Wells joins Andy Cardwell and Mark Land of Muzzy for some exciting nighttime bowfishing action in Kentucky.

See more Popular Videos

Trending Stories

This past fall my twin daughters started kindergarten, which meant that I stopped paying for Bows

9 Top Budget Bows for 2018

Tony J. Peterson - February 20, 2018

This past fall my twin daughters started kindergarten, which meant that I stopped paying for

Here's how to choose vanes that will yield the best accuracy, forgiveness, and trajectory. Arrows & Broadheads

What Are the Best Vanes For Hunting?

Joe Bell

Here's how to choose vanes that will yield the best accuracy, forgiveness, and trajectory.

Go farther, hunt deeper, and trek lighter while enjoying all-day comfort. How-To

Tree Saddle Hunting — Demo Climb With Aider

Mike Carney - June 07, 2019

Go farther, hunt deeper, and trek lighter while enjoying all-day comfort.

See More Stories

More Recipes

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe. Recipes

Vietnamese Black Bear Pâté Chaud (Meat Pie) Recipe

Jenny Nguyen-Wheatley

Black bear meat is dark and rich, and delicious ground up in this Pâté chaud recipe.

This Paleo Venison and Eggplant Lasagna Recipe makes eating a healthy, low-carb diet easy as ever

This Paleo Venison and Eggplant Lasagna Recipe makes eating a healthy, low-carb diet easy as ever Recipes

Paleo Venison and Eggplant Lasagna Recipe

Jenny Nguyen-Wheatley

This Paleo Venison and Eggplant Lasagna Recipe makes eating a healthy, low-carb diet easy as...

Pounds of lean meat make a great trophy, especially if you learn to process venison yourself. Recipes

Be The Butcher: How to Process Your Own Deer

Tony J. Peterson

Pounds of lean meat make a great trophy, especially if you learn to process venison yourself.

See More Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.